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Mrs. Rorer's 

Brand New Salads 



Price, Twenty-five Cents 



Mrs. Rorer's 

Brand Mew Salad 



By MRS. S. T. RORER 

Author of Mrs. Rorer's New Cook Book, 
Philadelphia Cook Book, Canning and 
Preserving, and other Valuable Works on 
Cookery. 



PHILADELPHIA 

ARNOLD AND COMPANY 

420 SANSOM STREET 



Copyright, 1915, by Mrs, Sarah Tyson Rorer 
All Rights Reserved 




Printed at the Sign of the Ivy Leaf 
in Sansom Street, Philadelphia 
by George H Buchanan Company 

©CI. A 38873 2 



MAY -7 1915 



BRAND NEW SALADS 



The first group of Swiss Salads, as I 
choose to call them, are original as far as 
I know, and are intended to take the place 
of both a salad and a dessert; that is, they 
must not follow another salad. 

Fruit salads are, as a rule, not aesthetic, 
no matter what else may be said of them. 
In Europe, a good combination of fruits, 
well sweetened and flavored with wine, is 
served as a dessert under the name of 
"fruit salad." In this country a fruit salad 
is usually made of oranges, mixed with 
perhaps cherries or pineapple, or still 
worse, bananas, and a mayonnaise dress- 
ing, garnished with nuts— a most nauseat- 
ing combination. A thick oil dressing is 
not attractive with fruits. Grape fruit, with 
oil mixed with its juices, makes a most ap- 
petizing salad, but with it, real fruit salads 
end. 

The beauty of the Swiss Salads is that 
they do not suggest fruits and grease. 



4 MRS. rorer's brand new salads 

Swiss Salad Dressing 

Yolks of 3 eggs 
y 2 cupful (i gill) of strained honey 

Juice of a lemon 
y 2 teaspoonful of salt 

i saltspoonful of sweet paprika 
y 2 pint of cream 
4 tablespoonfuls of olive oil 

Beat the yolks in a small saucepan until 
creamy. Bring the honey to a good boil, 
pour it into the yolks and beat them over 
the fire for one minute by time. Take from 
the fire and beat continuously until cool 
and thick. This should be a little thicker 
than mayonnaise. Add the oil, salt and 
paprika, beat again and stand in a cold 
place. At serving time, fold in the cream, 
whipped to a very stiff froth; add the 
lemon juice and use at once or it will 
separate. 

The cream may be whipped and the 
dressing made hours before they are to be 
served, but must not be put together until 
serving time. Where the lemon juice is 
used over the fruit omit it from the salad 



MRS. RORER'S BRAND NEW SALADS 5 

dressing. When cream is not to be had, 
use the whites of the eggs, beaten to a 
stiff froth; the dressing is not quite so 
soft, but very good. 

This will serve six persons. 



Swiss Apple Salad 

Pare and dice two tart apples and 
squeeze over the juice of a lemon or two 
tablespoonfuls of good vinegar. Dish on 
nests of tender lettuce, cover with Swiss 
Salad Dressing and serve. 



Swiss Cherry Salad 

Stone the cherries carefully and place 
them on a sieve to drain; they should be 
moderately cold. Arrange on individual 
plates, in nests of tender white lettuce. At 
serving time put over Swiss Salad Dress- 
ing and send to the table. 



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MRS. RORER'S BRAND NEW SALADS 



Swiss Cherry Combination Salad 

Several hours before the salad is to be 
used, mix an equal quantity of candied 
cherries with maraschino cherries; cover 
them well with the liquid from the bottle. 
A quarter of a pound of candied cherries, 
with a small bottle (one cupful) of mara- 
schino, will serve six persons. At serving 
time, drain, dish on lettuce leaves, put over 
Swiss Salad Dressing and send to the 
table. 

Swiss Damson Salad 

Split a pint of damsons and remove the 
stones; put them to cool. Dish them on 
lettuce or tender cress, put over the Swiss 
Salad Dressing and serve. 

Swiss Fig Salad 

Fresh figs may be split, chilled, dished 
on hearts of lettuce and covered with 
Swiss Salad Dressing. 

Dried figs must be soaked over night, 
stewed until tender, drained, cooled and 
cut into quarters. 



MRS. RORER'S BRAND NEW SALADS 



7 



Swiss Grape Salad 

Use large white or Tokay grapes. Cut 
them into halves, remove the seeds and 
serve on lettuce the same as Cherry Salad. 

Swiss Grape Fruit Salad 

Remove all the white skin from the 
grape fruit. Allow one good sized fruit 
to each two persons. Take each carpel out 
carefully, without breaking, and put them 
to chill. Drain before serving, and do not 
add lemon juice to the dressing. Serve on 
lettuce leaves, with Swiss Salad Dressing 
put over at the last moment. 

Swiss Orange Salad 

Unless the oranges are large and sour 
they do not make an appetizing salad. 
Prepare the same as grape fruit. 



8 MRS. rorer's brand new salads 

Swiss Peach Salad 

This is the best of all the Swiss salads, 
except Cherry. 

Cut the skin around the stone, at both 
ends, of nice ripe peaches; then, with a 
knife or fork handle, push out the stones, 
keeping the peaches whole. Pare, and 
squeeze over lemon juice or wash them in 
vinegar to prevent discoloration. Serve 
one peach to each person. Stand them on 
tiny nests of lettuce leaves, pour over 
Swiss Salad Dressing, and use at once. 



Swiss Peach Almond Salad 

Prepare the peaches as directed in pre- 
ceding recipe. Blanch a quarter of a pound 
of almonds; do not dry them, but chop 
rather fine. At serving time stand the 
peaches on the nests of lettuce or Romaine, 
fill the stone cavities with almonds and 
cover with Swiss Salad Dressing. 



MRS. RORER'S BRAND NEW SALADS 9 



Swiss Pear Salad 

Pare and dice the fruit; moisten it in 
lemon juice or vinegar to prevent discol- 
oration. Dish on lettuce and serve the 
same as Swiss Apple Salad. 

Use Kiefer, Bartlett or Seckle pears. 



Japanese Persimmon Salad 

Allow one fruit to each person. Open 
them at the stem end, and with a small 
fork remove the seeds. Chill the fruit. 
Chop tw r o ounces of candied ginger and 
an equal quantity of blanched almonds. 
At serving time, stand the fruit on one 
nice, tender lettuce leaf, open it a little 
and put in a teaspoonful of the ginger 
mixture. Put over a spoonful of Swiss 
Salad Dressing and serve. 

These are also nice stuffed with 
chopped maraschino cherries. 



10 MRS. RORER'S BRAND NEW SALADS 

Swiss Pineapple Salad 

Cut ripe or canned pineapple into cubes 
of a half inch; serve on lettuce with Swiss 
Salad Dressing. 

Swiss Strawberry Salad 

Use large sour berries; stem them care- 
fully, using either a strawberry "nip" or a 
knife. Serve on the tiny heart leaves of 
lettuce, with Swiss Salad Dressing put 
over at the very last minute. 

Swiss Watermelon Salad 

Chill the melon and cut it into halves. 
One-half of a medium sized melon will 
serve six persons. Scoop out the flesh with 
a tablespoon, giving it a turn, so that each 
piece will be the shape of an egg. Put 
these on a dish and sprinkle over lemon 
juice, or, if you use it, sherry wine. At 
serving time, dish two pieces on nice let- 
tuce leaves, and cover with Swiss Salad 
Dressing. 



MRS. RORER'S BRAND NEW SALADS II 



Fruit Combinations 

That make good Swiss Salads 

Halves of raw cranberries and apple. 
Halves of raw cranberries and sweet 
orange. 

Finely chopped raw cranberries in 
orange gelatin. 

Strawberries and oranges. 
Pineapple and cherries. 
Cherries in orange gelatin. 
Maraschino cherries and pineapple. 
Maraschino cherries and white grapes. 
Watermelon and cantaloupe. 



MAYONNAISE AND ITS 
MODIFICATIONS 

Plain Mayonnaise Dressing 

Yolks of 3 eggs 
y 2 pint of olive oil (one cupful) 

1 tablespoonful of vinegar 
y 2 teaspoonful of salt 

2 drops of Tabasco, or a dash of cayenne 

Have all the ingredients very cold. Put 
the yolks in a dry, cold bowl, add half the 
salt, and beat gently with a fork or wooden 
spoon. Add, almost drop by drop, the oil, 
beating and mixing all the while. When 
half the oil has been added, add half the 
vinegar; add the remaining half after all 
the oil has been worked in. The mayon- 
naise, if carefully made, will now be quite 
stiff. Add the remaining salt and cayenne, 
and it is ready for use. 

This is enough for six persons. 

For four persons use two-thirds of all 
ingredients. For two, use one yolk, a salt- 
spoonful of salt, one-third cupful (about 
six tablespoonfuls) of oil, a teaspoonful of 
vinegar and a very little cayenne. 



MRS. RORER'S BRAND NEW SALADS 1 3 



This may be made hours before it is 
needed. Cover and put it on the ice or in 
a cold place. A little whipped cream may 
be added at serving time in proportion of 
a half pint of cream to each half pint of oil. 
Do not add whipped cream if the mayon- 
naise is to be made into the following new 
dressings. 



Hungarian Dressing 

At serving time stir into good thick 
mayonnaise, three tablespoonfuls of chili 
sauce, one chopped Spanish sweet red pep- 
per and a tablespoonful of very finely 
chopped green pepper. 



Russian Dressing 

Rub one teaspoonful of anchvoy paste 
with one tablespoonful of mayonnaise, 
then add it to the whole quantity of Plain 
Mayonnaise Dressing. Then stir in three 
tablespoonfuls of chili sauce, one red 
Spanish sweet pepper cut into tiny pieces, 



14 MRS. rorer's brand new salads 

and two tablespoonfuls of finely chopped 
sweet green pepper. Some cooks add, also, 
a chopped, cold hard-boiled egg. 

Norwegian Dressing 

Skin four sardines and remove the 
bones; rub or pound them to a paste, add- 
ing two tablespoonfuls of mayonnaise and 
a teaspoonful of anchovy paste. Work this 
into the whole quantity of Plain Mayon- 
naise Dressing. Add two tablespoonfuls 
of chili sauce, four tablespoonfuls of finely 
chopped green pepper and a teaspoonful 
of grated onion. 

Mayonnaise a la Rorer 

Peel a small solid tomato without 
scalding; cut it into halves and press out 
the seeds. Chop the flesh rather fine and 
drain it on a sieve. Rub one ounce of 
Roquefort cheese and a teaspoonful of 
anchovy paste with two tablespoonfuls of 
mayonnaise; add this, and two tablespoon- 
fuls each of chili sauce, red and green pep- 
per chopped very fine, and the tomato, to 



MRS. RORER'S BRAND NEW SALADS 1 5 



the whole recipe for Plain Mayonnaise 
Dressing. Use on hearts of lettuce, on 
French endive or Romaine. 

Green Mayonnaise 

Chop to a powder sufficient parsley to 
make two tablespoonfuls, and enough 
cress leaves to make double the quantity, 
Rub these with one tablespoonful of pure 
grain alcohol and add them to the whole 
quantity of Plain Mayonnaise Dressing. 

Tartar a la Milanaise 

Chop fine one gherkin, three olives, 
and enough parsley and green pepper to 
make a tablespoonful; add to them one red 
Spanish sweet pepper and the white of one 
hard-boiled egg, chopped fine. Mix this 
with the whole quantity of Plain Mayon- 
naise Dressing, and then stir in a table- 
spoonful of capers. 

Serve with cold boiled calfs head, 
broiled tenderloin of beef, broiled or fried 
fish, or deviled crabs, or lobster cutlets. 



1 6 MRS. rorer's brand new salads 

Plain French Dressing 

Put a half teaspoonful of salt into a 
bowl, add a teaspoonful of ice water or a 
piece of ice. Stir until the salt is dissolved, 
add a half teaspoonful of paprika, or a dash 
of black pepper, and six tablespoonfuls of 
olive oil. Beat a minute, remove the ice 
and stir in two tablespoonfuls of vinegar. 
Beat again and use at once. 

Apple and Celery Salad 

Pare and dice four nice tart apples and 
squeeze over the juice of one lemon. Cut 
tender white celery into the same sized 
pieces, and at serving time mix them. Sea- 
son with a half teaspoonful of salt and a 
saltspoonful of white pepper to each pint 
of the mixture, and then stir in one-half of 
the Green Mayonnaise (page 15). Dish 
on nests of crisp lettuce, put over more 
Green Mayonnaise and serve. 



MRS. RORER's BRAND NEW SALADS 1 7 



Chicken and Sweetbread 

Singe and draw a nice year-old 
chicken; wash it quickly, put it in a kettle 
and cover with boiling water. Boil five 
minutes and then simmer for three-quar- 
ters of an hour. Add a pair of sweetbreads, 
one onion, a bay leaf and a saltspoonful of 
celery seed. Simmer a half hour longer. 
Remove the chicken and sweetbreads and 
cool them quickly; when cold cut them in- 
to cubes of an inch. Rub a bowl with gar- 
lic, put in the meat, pour over two table- 
spoonfuls of tarragon vinegar, and dust 
with a teaspoonful of salt. Stir in one-half 
of the Hungarian Dressing (page 13). 
Dish on a bed of lettuce, put over the re- 
maining dressing and serve. An elegant 
summer salad. 

Chestnuts and Celery 

Shell and blanch a pint of chestnuts. 
Cover them with boiling water, add a tea- 
spoonful of salt, and simmer until they are 
tender but whole. Drain and chill. At 
serving time mix them with an equal quan- 



1 8 MRS. rorer's brand new salads 

tity of cut tender celery, season with salt, 
and mix with them half the quantity of 
Russian Dressing (page 13). Dish on let- 
tuce, put over the remaining dressing and 
serve. 

Orange Jelly Salad 

Put one and a half tablespoonfuls of 
granulated gelatin in a half cupful of cold 
water to soak fifteen minutes. Add a half 
cupful of sugar and a half cupful of boiling 
water; stir over a moderate fire until the 
gelatin is dissolved. Take from the fire, 
add one cupful of orange juice and pulp, 
and the juice of a lemon; turn into after- 
dinner coffee cups or small molds to 
stiffen. Serve on lettuce leaves with Plain 
Mayonnaise Dressing, to which has been 
added whipped cream. 

Cherry Jelly Salad 

Cover one cupful of stoned cherries 
with one cupful of water and stew care- 
fully for five minutes; press through a 



MRS. RORER'S BRAND NEW SALADS 19 



sieve. Add one tablespoonful of granu- 
lated gelatin and soak for ten minutes; 
then add the juice of a lemon, a half cup- 
ful of sugar and a cupful of boiling water. 
Stir over the fire until boiling, and turn 
into small molds to stiffen. Serve with 
Plain Mayonnaise Dressing, with or with- 
out whipped cream. 

Tomato Jelly 

Put one tablespoonful of granulated 
gelatin in a half cupful of cold water to 
soak. Boil together for five minutes one 
pint (a half can) of tomatoes with a slice 
of onion, a saltspoonful of celery seed, a 
teaspoonful of salt, a saltspoonful of pep- 
per, and one clove. Add the gelatin and stir 
over the fire just a moment. Take from 
the fire, strain into small molds and put 
away to stiffen. Serve on lettuce leaves 
with Plain Mayonnaise or Norwegian 
Dressing. 



20 MRS. RORER'S BRAND NEW SALADS 



Good Combinations 

Lettuce hearts, or plain lettuce, endive 
or Romaine, with Russian or Hungarian 
Dressing. 

Tomatoes, 

Plain or stuffed with cress, with 

Plain Mayonnaise Dressing. 
Stuffed with boiled salmon or 

lobster, Russian Dressing. 
Stuffed with chopped cucumbers, 

French Dressing. 

Sweetbreads and boiled chestnuts on 
lettuce, Plain Mayonnaise or Hungarian 
Dressing. 

Apples alone or with celery, Plain or 
Green Mayonnaise, or French Dressing. 

Cantaloupe with French Dressing. 

My favorite combination is chopped 
olives and Indian relish mixed with 
tomato jelly, molded and served on let- 
tuce, with French Dressing. A few pinon 
nuts are an improvement. 



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